ZESTY STUFFED OLIVES
Start your next party with these fun and flavorful Zesty Stuffed Olives. You only need four ingredients to make these zesty stuffed olive appetizers: Italian dressing, cream cheese, black olives and chopped fresh parsley. Enjoy an appetizer that's classic and delicious!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 10m
Yield Makes about 2 doz. or 11 servings, about two stuffed olives each.
Number Of Ingredients 4
Steps:
- Spoon cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag. Squeeze cream cheese into centers of olives.
- Place olives on serving plate. Drizzle with dressing. Sprinkle with parsley.
Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 1 g
CRISPY OLIVES STUFFED WITH SAUSAGE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 23m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
- Heat the oil in a deep fryer, or stock pot, to 375 degrees F.
- Spread the flour on a dinner plate.
- Break the eggs into a shallow bowl and beat lightly.
- Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
- Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them.
- Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.
ZESTY STUFFED OLIVES RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 4
Steps:
- Spoon cream cheese spread into a small resealable plastic bag. Press cream cheese into one of the bottom corners of the bag. Cut off a small piece from the corner of bag. Squeeze cream cheese into centers of olives. Place olives on serving plate. Drizzle with dressing. Sprinkle with parsley.
STUFFED OLIVES
A delicious appetizer for the holidays that is easy to make and requires no baking time!
Provided by Katherine Unger
Categories Appetizers and Snacks Vegetable Olives
Time 10m
Yield 4
Number Of Ingredients 2
Steps:
- Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!
Nutrition Facts : Calories 147.9 calories, Carbohydrate 3.4 g, Cholesterol 31.2 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.8 g, Sodium 455.4 mg, Sugar 0.1 g
CHEESE STUFFED OLIVES
Will definitely impress others! To fill the olives, use a pastry bag or plastic baggie with the corner cut out. What works best is a cookie press. Also, you can use bottled roasted garlic, but I like to make my own.
Provided by crumbs
Categories Appetizers and Snacks Vegetable Olives
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 6.3 g, Cholesterol 47.3 mg, Fat 27.5 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 11.8 g, Sodium 2412.7 mg, Sugar 1.1 g
ZESTY STUFFED BELL PEPPERS
The original recipe was given to me by a friend, however, my version is totally altered, and so IT is an original. My family tells me it's the best stuffed pepper they've tasted. The ground fresh chili paste adds the zest so proceed with caution, as it can turn this dish very spicey hot.
Provided by yoicks8295
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Cut tops off peppers. Remove stems. Seed and core peppers. Dice pepper tops in a small dice.
- Combine in a large bowl: diced pepper tops, meatloaf mix, corn, olives, shredded cheese, rice, 1/4 cup of the petite diced tomatoes, and the ground fresh chili paste. Stuff peppers with equal amounts of meat mixture and place in dutch oven or deep skillet with cover.
- In a medium size bowl, stir together condensed tomato soup and petite diced tomatoes. Pour evenly over stuffed peppers in skillet. Cover and cook in 350 preheated oven for 1-1/2 hours. Remove cover and cook another 20-30 minutes. (I like to serve this with Yucca Croquettes which can be cooked in the same oven the last half hour).
Nutrition Facts : Calories 229.9, Fat 5, SaturatedFat 0.7, Sodium 525.8, Carbohydrate 43.5, Fiber 7.7, Sugar 17.6, Protein 6.2
ZESTY CREAM CHEESE & OLIVE TOPPERS
Don't have plain ol' cheese and crackers (yawn) when you could have seasoned woven wheat crackers with cream cheese and pimento-stuffed olives (yum)!
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 3 servings, 2 topped crackers each.
Number Of Ingredients 3
Steps:
- Spread each cracker with 1 tsp. Neufchatel.
- Top with olives.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
FRIED STUFFED OLIVES
An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.
Provided by nvermd
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
- Stuff olives using a pastry bag.
- Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
- Fry in oil at 250 to 275 degrees until crisp and golden brown.
- Drain on a paper towels.
- Serve hot.
ZESTY STUFFED OLIVES
Make and share this Zesty Stuffed Olives recipe from Food.com.
Provided by Redsie
Categories < 15 Mins
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Spoon cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag.
- Squeeze cream cheese into centres of olives.
- Place olives on serving plate. Drizzle with dressing.
- Sprinkle with parsley.
Nutrition Facts : Calories 54.4, Fat 5.2, SaturatedFat 2.4, Cholesterol 10.8, Sodium 206.6, Carbohydrate 1.3, Fiber 0.3, Sugar 0.7, Protein 1
SPICY STUFFED CHICKEN BREASTS
These chicken breasts are moist and spicy and very easy to make. Served with spinach and couscous. Recipes number 28664 and 205674 were the inspiration. If you prepare the chicken breasts and filling in advance, the meal can be cooked and ready for family or guests in under 20 minutes.
Provided by cathianne
Categories Poultry
Time 40m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the mushrooms, sundried tomatoes, chili pepper, lime juice and 1 cup of the spinach in a food processor. Process until is it almost a paste.
- Rinse and pat dry chicken breasts. Cut a pocket in each. Put one quarter of the paste in each breast. Hold closed with toothpicks, broken in half. If you are not cooking them immediately, place the stuffed chicken breasts in a container and store in the refrigerator.
- Place flour on a plate. Before flouring each chicken breast sprinkle a 1/4 of the chili powder and 1/4 of the lemon pepper on the top of the flour. Gently coat each side of the chicken breasts with the flour and spices.
- Heat 2 T of the olive oil in a large frying pan and cook chicken breasts at medium heat on the first side for about 8 minutes. Remove toothpicks before turning.
- Just before turning chicken, place 1 T each of olive oil, orange juice and lime juice in a pan. Add spinach and cook until spinach is wilted, stirring occasionally.
- Also just before turning chicken, place the water and 2 t of olive oil in a small pot. Bring to a boil, add couscous and cover. Remove from heat and let sit for 5 minutes.
- Cook chicken on the second side for 8 to 10 minutes.
- All three parts should be finished at about the same time. Place 1/4 of the spinach, 1/4 of the couscous, and 1 chicken breast on each plate and serve.
GARLIC STUFFED OLIVES
Make and share this Garlic Stuffed Olives recipe from Food.com.
Provided by KJK 5
Categories Vegetable
Time 10m
Yield 1 jar
Number Of Ingredients 5
Steps:
- Drain olives.
- Peel garlic, stuff into olives.
- Large cloves may be cut to fit.
- Put stuffed olives into a jar (we use a pickle or mason jars).
- Add enough olive oil to cover.
- Add seasonings and chili.
- Seal, shake to mix.
- Let marinate for a few hours (or a day).
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